Recipe: spicy lentil soup and kale

Mar 18, 2016 | | Say something

kale and lentil soup

This soup will wow you with the taste and abundant goodness. It offers a mixture of onions, leeks and garlic with lots of spices, including thyme, black pepper, cumin and a surprising ingredient: chutney. All this flavor with lentils and kale rich in fiber are sure to feel full and satisfied.


– 4 cups diced onion
4 cups leeks – diced, white part only
3 teaspoon fresh garlic – chopped (about 2 teeth medium size)
¼ cup tomato paste
6 cups crushed tomatoes or two tomatoes – 28 oz can crushed
8 cups vegetable broth
3 cups carrots – peeled and chopped
3 cups celery – diced
2 teaspoon black pepper
3 teaspoon dried thyme
1 teaspoon cumin
½ cup balsamic vinegar
3 tablespoons chutney
2 cup red lentils
6 cups kale – stemmed, blanched and chopped

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  1. in a large pot over medium heat, add onion and dried slowly simmered in a covered pot saute, stirring frequently until onions are lightly caramelized.
  2. Add the leeks and cook until soft.
  3. Add the garlic and cook until fragrant.
  4. Add the tomato paste and stir until well mixed and saute over low heat stirring frequently for two minutes.
  5. Then add the crushed tomatoes, vegetable broth, carrots, celery, dried spices, balsamic vinegar and hot sauce.
  6. cover, bring to a boil, then simmer for 15 minutes.
  7. Add the lentils, reduce to a simmer and cook covered for about 15 minutes or until lentils are soft while stirring frequently (every three minutes).
  8. After the soup is ready, add and mix in kale and serve.
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Chef’s Notes

About two through bunches kale will equal 3 cups blanched and chopped. Kale can be easily replaced with chard or spinach.

Makes 22 servings. Serving size: 1 cup


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Posted in: Diet, fiber, herbs and spices, kale, nutrition, Recipes

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